Wrap roasted chicken inside a creamy mixture of Jarlsberg cheese and eggs layered with scallions, a brightness of fresh parsley, and a savory touch of Dijon mustard. Then bake in a pastry crust topped with toasted pecans until it’s puffed and golden!
Quiche has been around in some form for centuries but hit its modern-day stride in the 70s. Multiple cookbooks were published, all dedicated to this delightful egg pie. And why not – it’s a dish perfectly suited for breakfast, brunch, lunch or dinner. This is a version of a recipe found in Mom’s collection. It includes some of the basic ingredients for any quiche including eggs whisked together with half and half. A generous amount of roasted chicken is paired with a nutty Jarlsberg cheese along with scallions and parsley plus a dollop of Dijon. Then an unexpected twist of toasted pecans is tops things off.
The pecans play deliciously well with the Jarlsberg cheese creating a comforting creation in every bite.
Don’t let a busy schedule dissuade you from whipping up a quiche – grab a frozen pie shell and a roasted chicken from the market and this dish will be off to the oven in no time.
It’s quite simple yet delivers big on flavor!
Chicken and Jarlsberg Quiche with Toasted Pecans
2 cups finely chopped chicken, about 1 roasted chicken
1 cup shredded Jarlsberg cheese
¼ cup chopped scallions, about 1 to 2 scallions
1 tablespoon fresh chopped parsley
1 tablespoon flour
3 extra-large eggs
1 teaspoon Dijon mustard
1-¼ cups half and half
½ cup toasted chopped pecans
1 unbaked 9” deep-dish pie shell
Toss the chicken, shredded cheese, scallions, parsley, and flour into a large bowl and stir to mix together.
In a separate bowl whisk together the eggs with the Dijon mustard plus the half and half until well blended.
Spread the chicken and cheese blend into the pie shell then pour the egg mixture into the pie shell.
Sprinkle the pecans over the top and bake the quiche in a 325-degree oven for 60 minutes until the eggs are cooked through.
Let the quiche cool for about 15 minutes to let the quiche set.
Serves 6.
Chicken and Jarlsberg Quiche with Toasted Pecans
Ingredients
- 2 cups finely chopped chicken, a bout 1 roasted chicken
- 1 cup shredded Jarlsberg cheese
- ¼ cup chopped scallions, about 1 to 2 scallions
- 1 tablespoon fresh chopped parsley
- 1 tablespoon flour
- 3 extra-large eggs
- 1 teaspoon Dijon mustard
- 1-¼ cups half and half
- ½ cup toasted chopped pecans
- 1 deep-dish pie shell, 9"
Instructions
- Toss the chicken, shredded cheese, scallions, parsley, and flour into a large bowl and stir to mix together.
- In a separate bowl whisk together the eggs with the Dijon mustard plus the half and half until well blended.
- Spread the chicken and cheese blend into the pie shell then pour the egg mixture into the pie shell
- Sprinkle the pecans over the top and bake the quiche in a 325-degree oven for 60 minutes until the eggs are cooked through. Let the quiche cool for about 15 minutes to let the quiche set.
